Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Cooking with Squash

Rated: 5 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
10 min
Level:
--
Yield:
4 appetizer servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 10 min
Total:: 35 min

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Ingredients

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

Directions

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

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Comments & Reviews

recipe Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Carolyn Citrus Heights, CA 10-28-2009
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So Good!!!
Rated: 5 stars out of 5

I wouldn't call this an easy dish by any means, i.e., the butternut squash puree I had to make a day ahead and never having... made fresh pasta was an interesting challenge, but overall it was an outstanding dish. Since my heart attack I have not been able to use that much butter, so I mixed 1-1/2 cups marinara sauce with 1/2 cup non-fat half and half and it was delish over the delicate ravioli's. Also added a chiffonade of fresh basil along with the grated parmesan. To die for!! Serve with salad and crusty french bread. Read more
recipe Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Mike Omaha, NE 10-17-2009
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WOW! A real hit with the neighbors
Rated: 5 stars out of 5

I have made this dish twice, once for a dinner party with friends and a second time as one of the main dishes for our... neighborhood progressive dinner. Both times, everyone raved at the flavor and simplicity of the dish. It really isn't that hard to make. I made my own pasta dough and the raviolis while watching two episodes of The Next Food Network Star! I would like to point out that the second time I made the dish I needed to extend the filling some so I added 1/4 cup ricotta cheese. It really made the filling light and airy. I will do this from now on. Thanks Emeril for another great recipe!!!!!!!!!!!! Mike from OmahaRead more
recipe Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Robyn Lynnwood, WA 07-21-2009
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Wonderful!
Rated: 5 stars out of 5

Well, this was my first time ever making pasta or raviolis, and for a special occasion too, so a bit risky. But it turned out... wonderful! The filling is absolutely perfect. It's sweet yet also savory, and it has a wonderful, soft texture. Only thing I did different was I used half the amount of scallions necessary. I suspected that they might overpower the pasta and the result was great. They add a perfect flavor. I also made my own dough for the filling. In the future, I'd also use less butter. An entire stick for one meal (even for two) is just too much. I'd also use more sage leaves (by at least 1/3 more), or at least, large ones. Read more
recipe Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Jake Norwalk, CA 12-25-2008
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Award-Winning
Rated: 5 stars out of 5

This is a delicious recipe! I entered this dish in a competitive cook-off amongst friends and it was the clear winner. I... bought pasta dough sheets from a local italian deli and made the squash puree myself by baking the squash for an hour at 350 degreees and mixing the pulp with a bit of cream. I tweaked the recipe a little by adding two tablespoons of chopped hazelnuts to the shallots for texture in the filling.Read more
recipe Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
RITA White Plains, NY 10-14-2008
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Butternut ravioli
Rated: 4 stars out of 5

Emeril, I lived in Emilia-Romagna for 3 yrs. and a little locanda around the corner from my house made this, but the little... old lady added a handful (probably 3) of crushed ameretto cookies. It gives the filling such a textural contrast!! You'll love it!!Read more
recipe Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
rachel philadelphia, PA 09-13-2008
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Easy and Amazingly Tasty
Rated: 5 stars out of 5

I bought fresh pasta from the italian market($2!) which you just can't beat. So of course it was so easy and fast(put squash... mixture in freezer for 5 minutes to cool off instantly) and the taste was pure and spectacular. Used butternut squash fresh from my mom's garden and my new ravioli cutter that cuts and seals. As you can probably tell, I will make this again and again!!Read more